Rewards in catering

Categories: Blog

Competition is fierce in the restaurant industry for the most creative professionals who want to make history. From Bocuse d’or to Michelin stars through the new dynamic of digital rewards, let’s see how the distinctions currently in force in the gastronomy.

The gold, silver and bronze Bocuse

Considered the most prestigious award for gastronomy, the World cooking competition created by Paul Bocuse in 1987 takes place every two years. Originally from Lyon and considered to be the “cook of the century” and the “pope of gastronomy”, the French chef, now deceased, has contributed for more than 50 years to promote the art of cooking around a cuisine. of terroir. the Bocuse d’or, but also the Silver bocuse and of bronze, are awarded in Lyon as part of the International trade fair for catering, hotels and food (SIRHA). From the qualifiers, 24 competitors from all over the world compete in public for more than 5 hours to achieve the required dish. Since 2008, the competition has distinguished different continental selections of the Bocuse d’or according to the regions of the world: Bocuse d’or Europe, America, Asia or even Africa since 2018. This competition is not only a springboard for the candidates but also an opportunity to highlight the emergence of haute cuisine in many countries.

Michelin stars

Almost a century old, the Michelin stars are among the most essential rewards in the culinary art. This time it is not the individual but the group that is rewarded at the scale of hotels and restaurants. From “very good” (one star) to “remarkable” (three stars), the kitchen quality is rated based on what’s on the plate in terms of flavor and creativity. The installation of these decorations allowed the creation of a “red guide“benchmark which is one of the most famous gastronomic guides in the world.

Since 2020, there is also a Michelin green star which is awarded to restaurants that care about preserving the environment for a sustainable gastronomy and ecological. This annual decoration encourages a more responsible restoration of ethical standards and environmental. In order to reduce the amount of food waste produced and offer local and seasonal ingredients, chefs need to work closely with ranchers and growers.

The other decorations

Less known to the general public, several other decorations reward the culinary world, sometimes according to very specific criteria. This is the case of Bib Gourmand which, since 1997, has been promoting restaurants offering the best value for money. The latter must be able to offer a full menu (starter, main course, dessert) for less than 37 euros in Paris and 33 euros in the provinces.

More recent (2016), the macaroon Michelin plate constitutes an intermediate step before claiming to obtain a star. It rewards tables characterized by the product quality proposed and by the mastery of the chef. This allows the rewards to be extended to more restaurants.

The context of the health crisis has also favored the creation and development of digital rewards for the catering industry. Libeo, a specialist in business-to-business payments, for example launched the Digital Restaurant of the Year Award which rewards restaurateurs who have been able to adapt best to the digital transformation their activity (menus and online orders, click & collect). In addition to the financial reward, it is above all a matter of offering support to restaurateurs in their digitalization process to help them overcome the crisis.

Claiming to obtain a gastronomic award of such a level obviously requires the wearing of a impeccable outfit. Brands specializing in this field such as Molinel, Robur or SNV offer them to all catering professionals.